Sealed pack of ingredients for an individual smoothie, and associated methods and apparatuses

ABSTRACT

A sealed pack (440) contains quantities of ingredients to make an individual smoothie portion. The ingredients comprise a flavour ingredient (410) such as pieces of fruit (strawberries, raspberries, mango), a frozen portion of liquid (420) such as water, fruit juice, milk, coffee or tea; and a consistency ingredient (430) such as ice-cream, sorbet and yoghurt. The pack may be subjected to a temperature sufficiently low to maintain the frozen state of some of the ingredients in the pack (440). Also disclosed is a method of packaging the ingredients into the pack, or into first and second containers, or into a container with compartments for different ingredients in frozen and unfrozen states; and a method of preparing an individual smoothie using the sealed pack wherein the ingredients are blended with additional liquid; and an apparatus that uses sealed pack for automatically vending an individual smoothie portion.

RELATED APPLICATIONS

The present patent document is a continuation of U.S. patent applicationSer. No. 15/235,898, filed Aug. 12, 2016, pending, to be granted as U.S.Pat. No. 9,888,705, which is a division of U.S. patent application Ser.No. 11/660,415, filed Aug. 16, 2005, pending, to be issued as U.S. Pat.No. 9,414,614 on Aug. 16, 2016, which is a national stage entry of PCTapplication number PCT/AU05/01228, designating the United States andpublished in English, which claims the benefit of priority to Australianpatent application number 2004904676, filed Aug. 17, 2004, Australianpatent application number 2005902204, filed Feb. 16, 2005, andAustralian patent application number 2005201557, filed Apr. 13, 2005,the entire contents of which applications are incorporated herein byreference.

FIELD OF THE INVENTION

The present invention relates to packaging of ingredients for preparingcompositions and methods for preparing compositions using pre-packedingredients.

BACKGROUND

Five years ago, juice bars were the domain of grocers disposing ofexcess fruit, or health-food stores. However, juice bars have morerecently become a significant part of the fast-food market and havebegun to proliferate as franchises or independent enterprises. A keyproduct of juice bars is the smoothie, which is a thick, smooth (intexture) drink generally comprising fruit pieces pureed or blended withice-cream, sorbet or yoghurt and/or milk or juice. Non-fruit smoothiesinclude alternative flavour ingredients to fruit such as chocolate,coffee, alcohol, etc. Other items may also be added such asenergy-boosting supplements, muesli, proteins, raw eggs, etc.

FIG. 1 is a plan view of a layout of a conventional juice bar. Displaycounter 110 enables display of fresh fruit that is used in thepreparation of smoothies and other juice bar products. A sink 120 isused to prepare the fresh fruit, which may be processed in the juicers130. A freezer 140 is used to store items such as ice, ice-cream andyoghurt. A chiller/dispenser 150 is used to refrigerate liquidingredients of smoothies and/or other juice bar products. A row ofblenders 160 are used to blend the ingredients of smoothies and/or otherjuice bar products, which are subsequently dispensed into cups fordelivery to customers. The customers pay at the till 170. Used blendingcontainers are cleaned for reuse at the sink 180. Automatic dishwashingequipment may also be used, which may be installed under counter.

A juice bar such as that shown in FIG. 1 is typically operated by threeto six operators. Preparation of a smoothie typically entails the stepsof retrieving a clean container for blending, obtaining appropriatequantities of ingredients such as fruit, yoghurt and ice from respectivestorage areas in the juice bar, blending the smoothie, dispensing thesmoothie into a cup and handing the smoothie to the respective customer.In preparing a smoothie, an operator is thus required to move around thejuice bar. Although juice bars are generally laid out in accordance withworkflow requirements, a substantial amount of movement by operators isunavoidable. This consumes time and limits the number of operators thatcan simultaneously prepare products such as smoothies.

A need thus exists for improved methods of supplying and preparingcompositions such as smoothies.

BRIEF SUMMARY

Aspects of the present invention provide apparatuses, methods andpackaging for preparing compositions.

According to one aspect of the present invention, there is provided amethod for packaging ingredients for preparing an individual portion ofa composition. The method comprises the steps of storing at least oneingredient for the composition in a first container and storing theremaining ingredients for the composition in a second container. One ormore of the remaining ingredients are frozen. The contents of the firstcontainer preferably remain unfrozen, even when the first and secondcontainers are simultaneously subjected to a temperature sufficientlylow to freeze the content of the second container. The contents of thefirst container may comprise a liquid base for the composition and mayfurther comprise an agent that prevents freezing of the contents bf thefirst container.

According to another aspect of the present invention, there is provideda method for packaging ingredients for preparing a composition. Themethod comprises the steps of storing at least one ingredient for thecomposition in a first container, storing other ingredients for thecomposition in a second container and simultaneously subjecting thefirst and second containers to a temperature sufficiently low to freezethe content of the second container. The composition may comprise asmoothie and the at least one ingredient may comprise a liquid base forthe smoothie.

According to another aspect of the present invention, there is provideda pre-packed pack containing ingredients for preparing an individualportion of a composition. The pack comprises a plurality of compartmentsfor storing different ones of the ingredients, wherein the content of atleast one of the compartments is frozen and the content of at leastanother one of the compartments remains unfrozen. The pre-packed packmay be subjected to a temperature sufficiently low to freeze the contentof at least one of the compartments. The contents of the at least onecompartment that remains unfrozen may comprise a liquid base and anagent that prevents freezing of the liquid base.

According to a further aspect of the present invention, there isprovided a method for preparing a composition comprising the steps oftransferring contents of a pre-packed pack to a container and blendingthe contents in the container. The pack comprises a plurality ofcompartments containing different ingredients of the composition. Thecontents of at least one of the compartments are frozen and the contentsof at least another one of the compartments are unfrozen. The contentsof the at least one compartment that remains unfrozen may comprise anagent that prevents freezing of the contents of the at least onecompartment. The content of the at least one compartment that remainsunfrozen may comprise a liquid base for preparing the composition. Thecomposition may comprise a smoothie and the pack may compriseingredients for preparing a single smoothie portion.

Another aspect of the present invention provides a method for storingingredients for preparing an individual portion of a smoothie. Themethod comprises the steps of placing a flavour ingredient into a pack,placing into the pack a frozen portion of liquid, placing into the packat least one additional consistency ingredient and subjecting the packto a temperature sufficiently low to maintain the frozen state of atleast certain of the ingredients of the pack. The quantities of theingredients in the sealed pack are based on a target quantity of anindividual smoothie portion.

Yet another aspect of the present invention provides a sealed packcontaining ingredients for preparing an individual portion of asmoothie. The pack comprises a flavour ingredient, a frozen portion ofliquid and at least one additional consistency ingredient. Thequantities of the ingredients in the sealed pack are determined based ona target quantity of an individual smoothie portion.

Still another aspect of the present invention provides a method forpreparing an individual portion of a smoothie comprising the steps oftransferring contents of a sealed pack to a container, adding a portionof liquid to the container and blending the contents of the container.The contents of the sealed pack comprise a flavour ingredient, a frozenportion of liquid and at least one additional consistency ingredient.The quantities of the contents of the sealed pack are based on a targetquantity of an individual smoothie portion.

Another aspect of the present invention provides an apparatus forautomatically vending individual smoothie portions. The apparatuscomprises first dispensing means for dispensing the contents of a sealedpack into a container, second dispensing means for dispensing a portionof liquid into the container, blending means for blending the contentsof the container and vending means for vending the contents of thecontainer as an individual smoothie portion. The contents of the sealedpack comprise a flavour s ingredient, a frozen portion of liquid and atleast one additional consistency ingredient. The quantities of thecontents of the sealed pack are based on a target quantity of anindividual smoothie portion.

Still another aspect of the present invention provides an apparatus forautomatically vending individual smoothie portions. The apparatuscomprises first dispensing means for dispensing ingredients for asmoothie into a container, second dispensing means for dispensing aportion of liquid into the container, blending means for blending thecontents of the container and vending means for vending a portion of thecontents of the container as an individual smoothie portion. Theingredients comprise a flavour ingredient, a frozen portion of liquidand at least one additional consistency ingredient.

BRIEF DESCRIPTION OF THE DRAWINGS

A small number of embodiments are described hereinafter, by way ofexample only, with reference to the accompanying drawings in which:

FIG. 1 is a plan view of a layout of a conventional juice bar;

FIG. 2 shows a flow diagram of a method for packaging ingredients forpreparing a composition such as a smoothie;

FIG. 3 shows a pre-mix pack for preparing an individual portion of acomposition such as a smoothie;

FIG. 4 shows a flow diagram of a method for storing ingredients forpreparing an individual portion of a smoothie;

FIG. 5 shows a sealed pack of ingredients for preparing an individualportion of a smoothie; and

FIG. 6 shows a flow diagram of a method for preparing an individualportion of a smoothie.

DETAILED DESCRIPTION OF THE PRESENTLY PREFERRED EMBODIMENTS

Embodiments of methods and packaging for preparing compositions aredescribed hereinafter. Although the embodiments are particularlydescribed with reference to smoothies, it is not intended that thepresent invention be restricted in this way. Specifically, the presentinvention has application to other types of compositions andparticularly to other compositions for human consumption, such as soups.

Use of the term ‘smoothie’ in the present document is intended toinclude fruit-based smoothies and non-fruit-based smoothies, which mayinclude flavour ingredients such as coffee, chocolate and alcohol.Furthermore, smoothies may be dairy-based or non-dairy-based.

Use of the term ‘unfrozen’ in the present document is intended to mean‘not completely frozen’ and to include ‘partially frozen’, ‘slushy’ and‘icy’ within the scope of the intended meaning. Use of the term‘partially frozen’ in the present document is intended to mean ‘notcompletely frozen’ and to include ‘slushy’ and ‘icy’ within the scope ofthe intended meaning.

Use of the phrase ‘an individual portion’, in the present document isintended to mean a portion suitable for consumption by one person orindividual. However, such portions may vary in size or volume to caterfor different individuals (e.g.; adults and children or small, mediumand large).

FIG. 2 shows a flow diagram of a method for packaging ingredients forpreparing a composition such as a smoothie. At step 210, at least oneingredient for the composition is stored in a first container. At step220, remaining ingredients for preparing the composition are stored in asecond container. One or more of the remaining ingredients in the secondcontainer may be frozen at step 230. In some cases, already frozeningredients are stored in the second container and step 230 may serve tomaintain such in a frozen state.

For making a smoothie, the contents of the first container comprise aliquid base such as apple juice concentrate or mango nectar, which ismaintained in an unfrozen state. Prevention of freezing of the liquidbase advantageously yields an improved texture of the prepared smoothiein comparison to use of a frozen base. If two smoothies with identicalingredients, apart from the one smoothie's juice base being liquid andthe other smoothie's juice base being frozen, are blended in identicalblenders, the smoothie with the liquid base will have a smoother or moreliquid texture than the smoothie with the frozen base. The contents ofthe second container comprise the remaining ingredients for preparingthe smoothie such as frozen yoghurt, individually quick frozen (IQF)fruit and ice flakes. The IQF fruit may, for example, comprise wholestrawberries, raspberries, boysenberries and mango chunks.

In one embodiment, the first and second containers comprise separatecompartments of a single package containing ingredients for preparing asingle portion of a smoothie. In this instance, the entire package issubjected to a sufficiently low temperature to ensure that the contentsof the second compartment are frozen. However, the liquid contents ofthe first compartment are prevented from freezing. One method used toprevent freezing is the addition of an ‘anti-freeze’ additive to theliquid base content. Another method of preventing freezing is use of athermally insulating material for the first compartment. The methods maybe employed separately or in combination.

In an alternative embodiment, the first and second containers compriseseparate packs. Accordingly, a number of first containers may be packedin a larger container (for example, plastic bottles in a cardboard boxor plastic crate) for ease of handling and delivery to juice bars. Anumber of the second containers may similarly be consolidated in alarger container, with the larger container being subjected tosufficiently low temperatures to freeze the contents of the number ofsecond containers.

Three examples of ingredient lists for fruit smoothies that may bepackaged and/or prepared according to the methods described herein areprovided hereinafter:

Mixed Berry Fruit Smoothie

1. Apple juice concentrate (liquid form): 200 ml

2. Strawberry-flavoured frozen yoghurt: 180 ml

3. Strawberries (IQF): 2 whole berries @11 g each=22 g

4. Raspberries (IQF): 2 whole berries @2 g each=4 g

5. Ice flakes: 0.75 cup

Mango Fruit Smoothie

1. Mango nectar (liquid form): 150 ml

2. Mango pieces (frozen): 3 pieces @6 g each=18 g

3. Mango-flavoured frozen yoghurt: 180 ml

4. Ice flakes: 0.75 cup

Tropical Fruit Smoothie

1. Tropical juice (liquid form): 200 ml

2. Mango-flavoured frozen yoghurt: 180 ml

3. Mango pieces (frozen): 1 piece @6 g each=6 g

4. Strawberries (IQF): 1 whole berry @11 g each=11 g

5. Raspberries (IQF): 2 whole berries @2 g each=4 g

6. Ice flakes: 0.5 cup

Individually frozen fruit avoids the need for pre-blended fruit mix,which contributes to the texture and freshness of the smoothies.

FIG. 3 shows a pre-mix pack for preparing an individual smoothie. Thepack 310 comprises two separate compartments 320 and 330 for storingfrozen and non-frozen ingredients, respectively. The pre-mix pack may beconstructed from flexible plastic material. Thermal insulation may beprovided by a metallic deposition on the plastic material.

FIG. 4 shows a flow diagram of a method for storing ingredients forpreparing an individual portion of a smoothie. At step 410, a flavouringredient is placed in a pack. The flavour ingredient may, for example,comprise fruit, chocolate, coffee, alcohol, etc. For the case of fruit,individually frozen pieces of fruit may be used for ease of preparingthe pack and/or to assist later blending of the contents of the pack.However, a portion of fruit in another form such as puree mayalternatively be used. Fresh fruit may also be used, although this woulddisadvantageously have a relatively shorter lifespan. At step 420, afrozen portion of liquid is placed in the pack. The frozen liquidportion may, for example, comprise multiple, small, individually frozenportions of water (ice), fruit juice, milk, tea and/or coffee. Thiscontributes to improved consistency and texture of the smoothie andassists in preventing damage to or reducing wear of the blender whileblending the contents of the pack. In certain embodiments, the frozenliquid portion comprises multiple hollow frozen portions (e.g., hollowice cubes). If not hollow, it is preferable that the frozen liquidportions are of a smaller size to assist in preventing damage to theblender. At step 430, at least one additional consistency ingredient isplaced in the pack. The at least one additional consistency ingredientcontributes to the texture or runniness of the smoothie and may, forexample, comprise ice-cream, sorbet and/or yoghurt. The quantities ofthe ingredients in the sealed pack are determined based on a targetquantity of an individual smoothie portion. The pack is subjected to atemperature that is sufficiently low to maintain the frozen state of atleast certain of the contents of the pack, at step 440. Otheringredients such as energy-boosting supplements, muesli, proteins, raweggs, etc., may also be added to the smoothie.

FIG. 5 shows a sealed pack of ingredients for preparing an individualportion of a smoothie. The sealed pack 510 comprises portions of fruit512, frozen portions of liquid 514 and at least one additionalconsistency ingredient 516. Individually frozen pieces of fruit may beused to assist later blending of the contents of the pack. However, aportion of fruit in another form such as puree may alternatively beused. Fresh fruit may also be used, although this woulddisadvantageously have a relatively shorter lifespan. Other flavouringredients such as coffee, chocolate, alcohol, etc. may alternativelybe used in place of fruit. The frozen liquid portions 514 preferablycomprise multiple, small, individually frozen portions of water (ice),fruit juice, milk, tea and/or coffee. This contributes to improvedconsistency and texture of the smoothie and assists in preventing damagewhile blending the contents of the pack. In certain embodiments, themultiple frozen liquid portions 514 are hollow (e.g., hollow ice cubes).If not hollow, it is preferable that the frozen liquid portions 514 areof a smaller size to assist in preventing damage to or reducing wear ofthe blender. The at least one additional consistency ingredient 516contributes to the texture or runniness of the smoothie and may, forexample, comprise ice-cream, sorbet and/or yoghurt. The quantities ofthe ingredients in the sealed pack are typically determined based on atarget quantity of an individual smoothie portion. The pack 510typically comprises a sealable or re-sealable disposable container suchas a plastic bag or a plastic cup. Other ingredients such asenergy-boosting supplements, muesli, proteins, raw eggs, etc., may alsobe added to the smoothie.

FIG. 6 shows a flow diagram of a method for preparing an individualportion of a smoothie. At step 610, the contents of a sealed pack aretransferred to a container for blending. Contents of the pack comprise aflavour ingredient, a frozen portion of liquid and at least oneadditional consistency ingredient, which contributes to the texture orrunniness of the smoothie and may, for example, comprise ice-cream,sorbet and/or yoghurt. The flavour ingredient may comprise a portion offruit in the case of a fruit smoothie. The frozen liquid portionspreferably comprise multiple, small, individually frozen portions ofwater (ice), fruit juice, milk, coffee and/or tea. This contributes toimproved consistency and texture of the smoothie and assists inpreventing damage while blending the contents of the pack. In certainembodiments, the multiple frozen liquid portions are hollow (e.g.,hollow ice cubes). If not hollow, it is preferable that the frozenliquid portions are of a smaller size to assist in preventing damage toor reducing wear of the blender. Individually frozen pieces of fruit arepreferably used to assist later blending of the contents of the pack.However, a portion of fruit in another form such as puree may,alternatively be used. Fresh fruit may also be used, although this woulddisadvantageously have a relatively shorter [useful] lifespan. Thequantities of the contents in the sealed pack are typically determinedbased on a target quantity of an individual smoothie portion. A portionof liquid is added to the container at step 620 and the contents of thecontainer are blended at step 630. Presence of liquid is necessary forthe blending process. The liquid may, for example, comprise water, fruitjuice, milk, tea and/or coffee. Other ingredients such asenergy-boosting supplements, muesli, proteins, raw eggs, etc., may alsobe added to the smoothie.

In certain embodiments, a vending machine is used to blend and vendsingle portions of smoothies, as described hereinbefore. Certain or allof the ingredients may be stored or pre-packed in individual portions orserves in the vending machine as described hereinbefore. Alternatively,certain or all of the ingredients may be stored in bulk in the vendingmachine and be dispensed in appropriate quantities for preparing singlesmoothie portions. For example, a vending machine may store packs suchas those described in relation to and shown in FIG. 5 for blending withan amount of liquid dispensed from a bulk tank, which may be locatedinternally or externally to the vending machine. The liquid may, forexample, comprise water, fruit juice, milk, tea and/or coffee. Otheringredients such as energy-boosting supplements, muesli, proteins, raweggs, etc., may also be added to the smoothies. The vending machine thusprovides automatic blending and dispensing of individual smoothieportions.

Methods and packaging for smoothies and other compositions have beendescribed hereinbefore. Such methods and packaging are advantageous inthat they can ensure exact portioning and thus provide improvedconsistency and quality control at the point of manufacture and sale.Pre-packed ingredients for producing individual smoothie portions aredesigned to suitably fill standard cup sizes used by a juice bar orvendor and wastage can thus be reduced or eliminated. Packaging ofindividual smoothie portions also advantageously results in less labourand real estate being required at the point of manufacture and sale.This translates to less staff and smaller juice bars and, consequently,lower operating costs. Moreover, purchase of all or most of theingredients in a single package will likely result in savings throughoutthe entire supply chain. Packaging of individual smoothie portions alsoadvantageously enables quicker preparation of smoothies, thus permittingincreased productivity and increased customer satisfaction.

The foregoing detailed description provides exemplary embodiments only,and is not intended to limit the scope, applicability or configurationsof the invention. Rather, the description of the exemplary embodimentsprovides those skilled in the art with enabling descriptions forimplementing an embodiment of the invention. Various changes may be madein the function and arrangement of elements without departing from thespirit and scope of the invention as set forth in the claimshereinafter.

Where specific features, elements and steps referred to herein haveknown equivalents in the art to which the invention relates, such knownequivalents are deemed to be incorporated herein as if individually setforth. Furthermore, features, elements and steps referred to in respectof particular embodiments may optionally form part of any of the otherembodiments unless stated to the contrary.

Embodiments of the invention have application beyond juice bars. Forexample, methods and packaging for preparing compositions describedhereinbefore may be used in various retail outlets such as supermarkets,various food providers such as restaurants, cafes, and coffee shops andprivate homes.

In the context of this specification, the word “comprising” means“including principally but not necessarily solely” or “having” or“including”, and not “consisting only of”. Variations of the word“comprising”, such as “comprise” and “comprises” have correspondinglyvaried meanings.

The invention claimed is:
 1. A method for storing ingredients forpreparing an individual portion of a smoothie, said method comprisingthe steps of: placing a flavour ingredient into a pack, the flavouringredient selected in an amount suitable for the individual smoothieportion of the smoothie and in a quantity to suitably fill a cup of astandard cup size when served to a consumer; placing a frozen ingredientinto the pack in an amount selected to produce the individual smoothieportion when combined with the amount of the flavour ingredient, thefrozen ingredient comprising a plurality of frozen individual piecessized to contribute through blending to a predetermined productconsistency; placing into the pack at least one additional consistencyingredient in an amount to produce the individual smoothie portion whencombined with the amount of the flavour ingredient and the amount of thefrozen ingredient, when served, the at least one additional consistencyingredient selected to consistently produce single-serving smoothiesincluding the individual smoothie portion with a predetermined textureor runniness following blending of the at least one additionalconsistency ingredient with the flavour ingredient, the frozeningredient, and a predetermined portion of liquid; and subjecting thepack to a temperature sufficiently low to maintain a frozen state of atleast certain of the ingredients in the pack.
 2. The method according toclaim 1, wherein the frozen ingredient comprises a plurality of frozenportions of at least one liquid selected from the group of liquidsconsisting of water, fruit juice, milk, coffee and tea.
 3. The methodaccording to claim 2, wherein the liquid comprises a plurality of hollowfrozen portions of liquid.
 4. The method according to claim 1, whereinplacing a flavour ingredient into a pack comprises placing a portion offruit into the pack.
 5. The method according to claim 4 wherein placinga portion of fruit into the pack comprises placing a plurality ofindividually frozen pieces of fruit into the pack.
 6. The method ofclaim 5 wherein placing a portion of fruit into the pack comprisesplacing into the pack a plurality of individually frozen pieces of fruitselected to have a size suitable to assist in the blending of theportion of fruit by a blender with the flavor ingredient and the frozeningredient to produce the individual smoothie portion at thepredetermined product consistency.
 7. The method according to claim 1wherein placing into the pack at least one additional consistencyingredient comprises selecting the at least one additional consistencyingredient from the group of ingredients consisting of ice-cream, sorbetand yoghurt.
 8. The method of claim 1 wherein placing a flavouringredient into a pack, placing a frozen ingredient into said pack andplacing into the pack at least one additional consistency ingredientcomprise placing the flavour ingredient, the frozen ingredient and theat least one additional consistency ingredient into a cup.
 9. The methodof claim 8 wherein the quantity of the flavor ingredient, the amount ofthe frozen ingredient and the amount of the at least one additionalconsistency ingredient are selected to produce the individual smoothieportion in a quantity to suitably fill a cup of a standard cup size. 10.The method of claim 1 wherein placing the flavour ingredient into thepack, placing a frozen ingredient into said pack and placing into thepack at least one additional consistency ingredient comprise placing theflavour ingredient, the frozen ingredient and the at least oneadditional consistency ingredient into a plastic bag.
 11. The method ofclaim 1 wherein the frozen ingredient comprises at least one of frozenwater, frozen fruit juice or frozen pieces of fruit.